1. Wash the lamb, put it in a pot with cold water, add ginger slices, star anise, and bay leaves to boil, skim the foam. After skimming the foam, turn to the pressure cooker and put in all the seasonings for 15 minutes
2. Soak the vermicelli in cold water to soften
3. Put the flour into the yeast and use warm water to form a smooth dough, cover with plastic wrap and let it dry for 30 minutes
4. Knead the good dough for a while to let air out, take a small piece of dough and roll it into an oval shape, roll it up from one end, stand it up and press it flat after it is rolled
5. Press flat and roll it into a cake shape, and bake it on a small fire
6. Fold until the dough is eighty mature, and both sides are golden. After cooling, break it into the size you like.
7. Stewed lamb cut into pieces
8. Put the mutton soup in a pot and bring to a boil, add the mutton and the broken buns and cook for one minute, then add the soaked vermicelli and cook for one minute
9. Turn off the heat, serve it out, put coriander on it, I also dripped a few drops of chili oil, accompanied by a few cloves of sugar garlic, it was delicious!
